Hearty Rice and Bean Veggie Bowl

Do you want variety in food? Try new combinations! Rice and beans, eh?! Rice and beans make a great lunch. You can stock up on carbohydrates and protein for the whole day by preparing this simple dish.
cook time: 12h
Ruby Colston
Hearty Rice and Bean Veggie Bowl

Nutrition Facts (per serving)

189
Calories
8g
Fat
19g
Carbs
7g
Protein

Ingredients (12 portions)

Basic:

Garlic 4 clove
Olive oil (or sunflower) 4 tbsp
Salt to taste
Water 1 l
Rice 300 g
Bay leaf 2 pc
Bulb onions 1 pc
Minced meat (pork, pork-beef) 380 g
bell pepper 1 pc
Oregano dry to taste
Beans (black beans, you can use red beans for the first time) 500 g
Mixed peppercorns to taste

Recipe instructions

Step 1

Step 1
Pre-soak the beans overnight (or 8 hours before cooking).

Step 2

Step 2
Drain the water from the beans, add new ones, add salt and cook. Salt will prevent the beans from boiling into porridge.

Step 3

Step 3
Peel and coarsely chop the garlic.

Step 4

Step 4
Peel the onion and cut into half rings.

Step 5

Step 5
Heat oil in a large saucepan.

Step 6

Step 6
Add garlic and onion to oil. Stir. Add salt and a mixture of peppers ground in a mortar.

Step 7

Step 7
Coarsely chop the bell pepper and also add it to the onion and butter.

Step 8

Step 8
Add oregano.

Step 9

Step 9
Stir and fry.

Step 10

Step 10
When the vegetables are soft, add the minced meat. Cook, stirring occasionally.

Step 11

Step 11
Rinse the rice and add to the pan.

Step 12

Step 12
Stir and let it absorb the flavors of the other foods.

Step 13

Step 13
Pour the beans and broth into the vegetables and minced meat with rice.

Step 14

Step 14
Stir and simmer covered over low heat.

Step 15

Step 15
Itʼs ready when the broth has almost all evaporated and absorbed.

Additional rubrics

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